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    Lemon Custard Cake


    Source of Recipe


    by Pat Wooden

    List of Ingredients





    1 prepared angel food cake (10 inches)
    1 package (3.4 oz) instant lemon pudding mix
    1 1/2 cups cold milk
    1 cup (8 ounce) sour cream
    1 can (21 ounce) cherry or strawberry pie filling
    Tear the angel food cake into bite size pieces. Place them in a 13"x9"x2" pan.



    Recipe





    In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon pie filling on top.

    Chill until serving time. Yield: 12 to 16 servings. (This is great for a potluck.)



 

 

 

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